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Canary Island Potatoes with Moro Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetable 6 Servings

INGREDIENTS

12 md Red-skinned potatoes
1/2 c Red wine vinegar
2 tb Olive oil
2 Cloves garlic; pressed
3/4 ts Paprika
3/4 ts Cumin powder
1/8 ts Crushed red pepper
1/2 ts Salt
2 ts Parsley; minced (I used dried parsley flakes)

INSTRUCTIONS

From:    J Wendel <jwendel@REDSHIFT.COM>
Date:    Wed, 14 Aug 1996 09:22:55 -0700
Cut unpeeled potatoes in half.  Bring a large pot of water to a boil and
add potatoes. Cook until tender but not mushy, about l5 minutes. Meanwhile,
make Moro Sauce by whisking together vinegar and oil in a small bowl. Add
remaining ingredients. Whisk again. Pour over potatoes. Serve hot or at
room temp. (from the MM database of Judi M. Phelps)
EAT-L Digest 13 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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